When you have a fabulous farmer’s market such as the one at Union Square Greenmarket, sometimes you have to make it your life’s mission to celebrate all of its myriad possibilities.

“Potato salad”

This is a variant of this salad that I made back in January.

The ingredients in the version pictured above consist of Russian Banana fingerling potatoes, zucchini, bottarga (dried mullet roe), garlic, red chile pepper flakes, scallions, salmon roe, extra-virgin olive oil and lemon juice. The potatoes and zucchini were cooked first in lightly salted water, then finished in garlic and chile-infused olive oil that had a teaspoon of bottarga stirred in prior to adding the vegetables. Salmon roe, scallions and lemon juice to finish.

Golden beets

Kale

Purslane

Carrots

Young yellow onions

Corn

Insalata di cremini, otherwise known to some as cremini mushroom salad.

In a small bowl, whisk together lemon juice, extra-virgin olive oil, sea salt, black pepper and minced Italian parsley. Stir in thinly sliced cremini mushrooms (or can be other types of mushrooms, like oyster mushrooms and shiitakes). Let sit for 5 minutes, then spoon mushrooms atop arugula leaves. Top with shaved Parmigiano-Reggiano cheese and serve at once.

Time: About 15 minutes, including prep.

23 Jun This entry was published on June 23, 2012 at 8:18 pm. It’s filed under American cuisine, cooking, food, food photography, Italian food, New York City, summer, Union Square Greenmarket and tagged food photography, gluten-free, Italian food, mushrooms, potatoes, salad, summer, Union Square Greenmarket, zucchini. Bookmark the permalink. Follow any comments here with the RSS feed for this post.